Easy Berry & Oat Muffin Recipe

I think muffins must be one of the best things to cook with kids, they are great as morning and afternoon tea snacks, perfect for lunch boxes, freeze for later, and involve lots of mixing – which has to be my preschooler’s favourite part of helping to cook! These Berry & Oat Muffins include two of our favourite superfoods – berries and oats, are deliciously moist thanks to the inclusion of sour cream, and involve the perfect amount of mixing – at least according to my four year old!

Berry & Oat Muffin Recipe

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Ingredients

1 cup rolled oats

250gm sour cream

1 cup plain flour

1 teaspoon baking powder

1/2 teaspoon bicarb soda

1/2 teaspoon salt

1 egg

4 tablespoons vegetable oil

1/2 cup brown sugar

1 teaspoon vanilla essence

1 cup blueberries or raspberries

Instructions

Preheat oven to 190˚C and carefully grease muffin tray.

Combine the oats and three quarters of the sour cream and set aside while you prepare the other ingredients.

Sieve flour, baking powder, bicarb and salt into a separate bowl.

In a separate bowl, whisk together the egg, oil, sugar and vanilla essence.

To the wet ingredients add the oat/sour cream mixture and mix well. Then add in dry ingredients and the reserved sour cream and mix thoroughly. Finally, lightly fold through fruit.

Spoon into muffin tray and bake for 18-22 minutes (for standard muffin size) or until a metal skewer comes out clean.

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Christie Burnett is an early childhood teacher, presenter, writer and the editor of Childhood 101. More importantly, she is a Mum who believes wholeheartedly in the value of children learning through play, the importance of quality early education, and the togetherness of family.